-pot milk or squirt, or let fall from high a sufficient quantity of
Milk or Cream. This Syrup is very quick of the fruit, and very weak of
Sugar; and therefore makes the Syllabub exceeding well tasted. You may also
use the Syrup used in the like manner in the drying of Cherries.

BUTTER AND OIL TO FRY FISH

The best Liquor to fry Fish in, is to take Butter and Salet Oyl, first well
clarified together. This hath not the unsavoury taste of Oyl alone, nor the
blackness of Butter alone. It fryeth Fish crisp, yellow, and well tasted.

TO PREPARE SHRIMPS FOR DRESSING

When you will Butter Shrimps, first wash them well in warm Milk and Water
equally mingled together, and let them soak a little in it; then wash them
again in fresh Milk and Water warmed, letting them also soak therein a
while. Do this twice or thrice with fresh Milk and Water. This will take
away all the rankness and slimyness of them. Then Butter them, or prepare
them for the table, as you think fit.

TOSTS OF VEAL

My Lady Lusson makes thus her plain tosts of kidney of Veal: Cut the kidney
with all the fat about it, and a good piece of the lean flesh besides. Hash
all this as small as you can. Put to it a quarter of a pound of picked and
washed Currants, and as much Sugar, one Nutmeg grated, four yolks and two
whites of new-laid Eggs raw; work all these very well together, seasoning
it with Salt. Spread it thick upon slices of light white-bread cut like
tosts. Then fry them in Butter, such quantity as may boil over the tops of
the tosts.

TO MAKE MUSTARD

The best way of making Mustard is this: Take of the best Mustard-seed
(which is black) for example a quart. Dry it gently in an oven, and beat it
to subtle powder, and searse it. Then mingle well strong Wine-vinegar with
it, so much that it be pretty liquid, for it will dry with keeping. Put to
this a little Pepper beaten small (white is the best) at discretion, as
about a good pugil, and put a good spoonful of Sugar to it (which is not to
make it taste sweet, but rather quick, and to help the fermentation) lay a
good Onion in the bottom, quartered if you will, and a Race of Ginger
scraped and bruised; and stir it often with a Horse-radish root cleansed,
which let always lie in the pot, till it have lost it's vertue, then take a
new one. This will keep long, and grow better for a while. It is not good
till after a month, that it have fermented a while.

Some think it will be the quicker, if t